Description

This Eggless Cheesecake offers a creamy, delicious flavor that shines with simple ingredients like cream cheese and coconut sugar. Perfect for easy, homemade celebrations, this cheesecake will impress your guests while remaining effortless in prep.

Ingredients

Scale

2 1/2 cups (230 grams) rolled oats (use gluten-free oats if you're gf)
1/2 cup (100 grams) coconut sugar or brown sugar
3/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1/2 teaspoon vanilla extract
12 full sheets graham crackers or 1 1/2 cups (180 grams) graham cracker crumbs (use gf graham crackers if you're gf)
1/3 cup (66 grams) granulated sugar
6 tablespoons (84 grams) unsalted butter
1/4 teaspoon salt
24 ounces (680 grams) full-fat cream cheese, room temperature
3/4 cup (150 grams) granulated sugar
5 tablespoons milk of choice
3 tablespoons cornstarch
1 tablespoon lemon juice or more milk
2 teaspoons vanilla extract
1/4 teaspoon salt

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Instructions

Grease a 9" (23 cm) springform pan on the bottom and up the sides.
Preheat the oven to 350 °F (175 °C).
Place the crust ingredients in a food processor and process for about 30 seconds until it holds together when pinched.
Pat the mixture over the bottom and up the sides of the prepared springform pan, not reaching the top.
Bake for 14-18 minutes or until lightly browned while preparing the filling.
Remove from the oven and let cool for 5 minutes before adding the cheesecake filling.

Notes

Ensure the butter and cream cheese are at room temperature for better mixing.
You can substitute coconut sugar with brown sugar for a different depth of flavor.
Adjust the lemon juice to taste for a tangier cheesecake.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 16g
Sodium: 250mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg